Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

people misunderstand them... i want to make sure they understand what it is before buying it... that being said, i still am really small, so i cant afford to bring in everything i want. Chances are if a few people ask me about something i will make it happen. Also, i have a bunch of new R&D things in the works, so ther's that too.

people misunderstand them... i want to make sure they understand what it is before buying it... that being said, i still am really small, so i cant afford to bring in everything i want. Chances are if a few people ask me about something i will make it happen. Also, i have a bunch of new R&D things in the works, so ther's that too.

they arent just multipurpose knives and they dont always do a better job than a deba. I always want people to understand that they are a combination of a yanagiba and deba and should be used as such. Using them on poultry, for example, is not what they are for. You can pick ones that work better for that kind of thing, but you need to have that in mind when picking one out. For example, ginsanko is awesome for that.

I get a lot of people asking about them as japanese style chefs knives and so on... you'd be surprised

Much agreed with Jon about people asking me lots about my MD, and all I can usually respond with is I've yet to use it in its appropriate fashion. Hell its only touched one piece of fish in about 3 months.

That didn't stop me from buying it though! They are some of the coolest looking Japanese knives. I love the profile.

+ there is a konosuke white#2 mioroshi deba that is slowly eating away at me. That carter purchase today will only stop me for so long!

Much agreed with Jon about people asking me lots about my MD, and all I can usually respond with is I've yet to use it in its appropriate fashion. Hell its only touched one piece of fish in about 3 months.

That didn't stop me from buying it though! They are some of the coolest looking Japanese knives. I love the profile.

+ there is a konosuke white#2 mioroshi deba that is slowly eating away at me. That carter purchase today will only stop me for so long!

Mioroshi received and just looking-at-it for now Thanks Jon, looks like the pics above but nicer "in person" and feels good in-the-hand. Agree with jm2hill "They are some of the coolest looking Japanese knives."
This is so nice it will be most likely be used as a short yanagi rather than as a deba